Five Ingredient Mexican Salmon

5m
Prep Time
10-20m
Cook Time
15m
Ready In


"This dish has a really nice spicy flavor; and, it is super easy and quick to prepare. Also, the mayonnaise topping really keeps the salmon really moist and tender. Serve with your favorite Mexican side dishes. I served it with a corn, cucumber and tomato salad; and, some warm tortillas."

Original is 4 servings

Nutritional

  • Serving Size: 1 (131.2 g)
  • Calories 202.2
  • Total Fat - 9.2 g
  • Saturated Fat - 1.8 g
  • Cholesterol - 63.8 mg
  • Sodium - 259.5 mg
  • Total Carbohydrate - 4.1 g
  • Dietary Fiber - 0.3 g
  • Sugars - 0.7 g
  • Protein - 24.4 g
  • Calcium - 17.8 mg
  • Iron - 0.7 mg
  • Vitamin C - 0.8 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Salmon ... First, make sure to let the salmon rest on the counter to take the chill off. You never want to cook with cold seafood. Once the salmon has rested; pat it dry with a paper towel, and season with salt and pepper.

Step 2

Mayonnaise Mix ... Mix the mayonnaise, chili and adobo powders, and lime juice in a small cup or bowl. Then, 'slather, spread' or brush, half of the mix on the top of each salmon fillet.

Step 3

Grill, Bake or Broil ... First, I use skin on salmon; but, that is just my preference. I think the salmon has more flavor; and, stays more moist. Next, I prefer to grill mine; however, you can also bake or broil.

Step 4

Grill - On a well oiled grill; put the salmon top side down with the mayonnaise mix. Cook 3-4 minutes, just until you get a light char. Then, flip to the skin side. Brush the top with the remaining mayonnaise; cover the grill, and cook until the salmon is tender. I like my salmon medium; but, some like their salmon completely cooked through. The thickness of the salmon will really determine cooking time. Mine took about 7-10 minutes total time.

Step 5

Bake or Broil - Place the salmon skin side down on a baking sheet lined with foil or parchment paper, and lightly sprayed with a non stick spray or olive oil. Bake in a 400 degree oven on the middle shelf. You can also broil this if you want. I suggest the second shelf down from the broiler. Again, with either method; make sure to brush or 'slather' the remaining mayonnaise mixture on the salmon about half way through cooking. Baking will take around 15-20 minutes; and, broiling will take about 10-12 minutes. Again, your oven and thickness of the salmon can alter the cooking times. This is based on my oven.

Step 6

Serve and ENJOY! ... Simply, serve with your favorite sides. I happen to serve mine with a Mexican corn salad, and some grilled tortillas. I used the tortillas to scoop up some of the salad and salmon together; delicious. Black beans or Mexican rice would also be a great side. Again, super easy and quick to prepare.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • When selecting the salmon, make sure to choose a fillet that is 4-5 ounces each to ensure even cooking.
  • When purchasing the mayonnaise, be sure to avoid Miracle Whip as it will alter the flavor of the dish.

  • Substitute the salmon for cod: Cod is a milder fish, which makes it great for those who are not as fond of the flavor of salmon. The benefit of this substitution is that it still provides a great source of protein and healthy fats, while being milder in flavor.
  • Substitute the mayonnaise for Greek yogurt: Greek yogurt is a healthier alternative to mayonnaise and still provides a creamy texture. The benefit of this substitution is that it is much lower in fat and calories than mayonnaise, while still providing a creamy texture.

Lemon Herb Salmon Instead of the chili powder, adobo seasoning and lime juice, mix 1/4 cup of mayonnaise with 1 teaspoon of garlic powder, 1 teaspoon of dried oregano, 1 teaspoon of dried parsley, 1 teaspoon of lemon zest, and 2 teaspoons of lemon juice. Then, 'slather, spread' or brush, half of the mix on the top of each salmon fillet. Grill, bake or broil as directed.



Mexican Street Corn Salad: A delicious and flavorful combination of grilled corn, mayonnaise, cotija cheese, cilantro, and a hint of chili powder. This Mexican Street Corn Salad is a perfect complement to the Mexican Salmon and adds a creamy and spicy flavor to the dish. Plus, it is quick and easy to make!


Grilled Mexican Quesadillas: Grilled Mexican Quesadillas are a perfect accompaniment to the Mexican Street Corn Salad. They are easy to make and packed with flavor. The combination of the melted cheese and the grilled tortillas is a perfect compliment to the creamy and spicy flavors of the Mexican Street Corn Salad. Plus, the quesadillas are a great way to add a little bit of protein to the meal.




FAQ

Q: How long does it take to cook the salmon?

A: The cooking time for the salmon will depend on the thickness of the fillet and the cooking method. For grilling, it should take about 7-10 minutes total time. For baking or broiling, it should take about 15-20 minutes for baking and 10-12 minutes for broiling.



Q: What is the best way to cook salmon?

A: Grilling or baking are the two most popular methods of cooking salmon. Grilling will give a smokier flavor while baking will provide a more subtle flavor. Both methods will ensure the salmon is cooked through and evenly cooked.

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Fun facts:

The chili powder used in this recipe is a combination of spices that originated in Mexico. It was first used by the Aztecs and Mayans as far back as 7,000 BC!

The adobo seasoning used in this recipe is a combination of spices that originated in the Philippines. It was popularized by the Spanish colonizers and is still used in many Filipino dishes today.